Jacobs ladder / Short Beef rib

Tuesday ,7 January 2014 is a bit of a calmer day after the stormy wintery windy coastal flooding weather we have been experiencing in the last few days since Christmas.But its still not a calm day with strong cold winds. I decided after my BBQ that I had last night in the stormy weather that I should have a nice topic for the blog to start the new year with. Last week I bought some Jacobs Ladder or more commonly known as Short Rib from my butcher . Short rib is also a term that I think people use rather loosely sometimes but that’s for another day. Its a very underrated cut and can normally cost the same as brisket / shank. But its a big piece of meat for great value . This is something that you want to cook slowly to appreciate all the flavor in the meat and take advantage from all the fat on the meat .If you bbq/cook it too hard and too fast it will be very tough and a waste of a good piece of meat .

The best way is to start of by indirect cooking which means not on top of the coals but to the side . If you have a lid /kettle BBQ it will trap the heat so with very little effort and few coals it can cook over a long time . This is like doing a roast dinner in the oven over a long period with low heat but with the added smokey flavor .

When it was ready I browned the flesh fat bit with the direct heat method directly over the coals before taking off the BBQ . This meant that I had the crackly fat bit with still the option of a rare to medium rare meat .

4 Responses to "Jacobs ladder / Short Beef rib"

Absolutely mouth watering piece of Short Rib. I bet it tasted as good as it looked. I’ve never BBQed one, (to lazy). I wrap mine up in individual foil parcels & cook them long & slow in the oven.Serving up one for each guest. Their fatty but thats where the flavour lies. I do brisket the same way. That fat melts seeping into the meat making it extra succulent. Honestly my favourite cut of beef.

Thank you Robert . Its a great compliment coming from a man like you with a lot of meat experience . You have to try and BBQ one sometime not as much hard work as you think. YOU method sound great do same in BBQ and then open up to get the smokey flavour

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